Roasted Vegetable Soup
A warm and comforting soup made with oven-roasted vegetables, perfect for any season and a great way to use up leftover produce.
Ingredients
Vegetable Ingredients
- 2 cups mixed vegetables (carrots, bell peppers, zucchini, onions) Use any vegetables on hand for versatility.
- 3 tablespoons olive oil Helps in roasting the vegetables.
- 4 cups vegetable broth Homemade broth can elevate the flavor.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt and pepper
- 1 cup cream or coconut milk (optional) Add for extra creaminess.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Wash and chop the mixed vegetables into bite-sized pieces.
- In a large bowl, toss the chopped vegetables with the olive oil, garlic powder, onion powder, salt, and pepper.
Roasting
- Spread the vegetables evenly on a baking sheet, avoiding overcrowding.
- Roast in the preheated oven for about 25 to 30 minutes until golden brown and fragrant.
Combining
- Remove the roasted vegetables from the oven and let cool slightly.
- In a large pot, combine the roasted vegetables with the vegetable broth and bring to a gentle boil.
Blending
- Using an immersion blender or countertop blender, blend the soup until silky and smooth.
- If desired, add the cream or coconut milk during blending for extra richness.
Serving
- Ladle the soup into bowls and garnish as desired, such as with fresh herbs or a drizzle of olive oil.
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Notes
This soup stores well; refrigerate for up to 4 days or freeze for up to 3 months. Adjust vegetable proportions based on availability and preference.